Canned fish infused with oil

The heat treatment process for infusing canned fish with flavored oils addresses the challenge of inconsistent flavor distribution, resulting in a uniformly flavored and visually appealing product.

FR3157070A3Active Publication Date: 2025-06-27MAISON CHANCERELLE
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Patent Information

Application Number
FR2023014645
Authority / Receiving Office
FR · FR
Patent Type
Utility models
Current Assignee / Owner
Filing Date
2023-12-20
Publication Date
2025-06-27
Estimated Expiration
2033-12-20

AI Technical Summary

Technical Problem

Existing canned fish products lack a method to infuse fish with natural flavors without visible herbs or spices, resulting in inconsistent taste distribution.

Method used

A heat treatment process is used to infuse canned fish with a flavored covering oil or oil infused with natural or non-natural flavorings, fresh, frozen, dehydrated herbs, or spices, ensuring even flavor distribution throughout the fish.

Benefits of technology

The method achieves a consistent, core-flavored canned fish product without visible markings, enhancing consumer experience through uniform taste and aroma.

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Abstract

The invention relates to a method for producing the infusion of flavored covering oil comprising: Heating and mixing in a tank of aromatic herbs or spices / flavorings with vegetable oil in a variable proportion depending on the desired intensity; Mechanical separation of the solid vegetable fraction or spice by centrifugation or turbo-separation; Decantation in a dedicated tank; Clarification by plate filtration; Cooling in a dedicated tank. It also relates to a method for infusing fish in a can of fish using the infusion of flavored covering oil obtained by said method.
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Description

Title of the invention: Canned fish infused with oil

[0001] The present product and method description aims to obtain a canned fish in which the fish is flavored to the core by a natural infusion of herbs, aromatics, or aromas, using an oleic carrier as a vector for transmitting the taste. All without any markings or visual presence of these herbs or spices.

[0002] The invention therefore relates to the production of canned fish (whole or filleted sardines, tuna, mackerel) infused by heat treatment with a flavored covering oil or itself infused with natural or non-natural flavorings, fresh, frozen, dehydrated herbs or spices, and other flavorings.

Claims

Claims

1. Device for carrying out the infusion of the covering oil Said device comprising: a. Heating and mixing in a tank of aromatic herbs or spices / flavorings with vegetable oil in varying proportions depending on the desired intensity. b. Mechanical separation of the solid plant fraction or spice by centrifugation or turbo-separation c. Decantation in a dedicated tank d. Clarification by plate filtration e. Cooling in a dedicated tank

2. Process for Infusion of fish (sardines, tuna, mackerel) a. Pre-cooking (water / steam / frying) the fish beforehand beheaded and gutted b. Packing the fish and adding the flavoring preparation to a can c. Crimping d. Dedicated heat treatment by autoclave sterilization e. Storage period for infusion minimum 1 month Characterized in that The process aims to obtain a product, in this case fish, impregnated with the taste of the covering liquid (previously infused oil) without there being any physical presence of the initial taste vector (aromatic herbs, spices, etc.)